Summer Veggie and Goat Cheese Frittata

This light yet satisfying frittata showcases the best of summer produce—zucchini, cherry tomatoes, bell pepper, and spinach—folded into fluffy, oven-baked eggs and finished with creamy, tangy goat cheese. Ready in half an hour, it delivers vibrant color, balanced nutrition, and crowd-pleasing flavor for breakfast, brunch, or a simple supper.

Why You’ll Love This Recipe

• Fresh seasonal vegetables provide natural sweetness and a pleasing crunch.

• Goat cheese melts into pockets of creamy tang, elevating every bite.

• One skillet and 30–35 minutes from start to finish keep cleanup minimal.

• Naturally gluten-free and vegetarian, making it a versatile option for guests.

• Equally delicious warm or at room temperature—ideal for gatherings or meal prep.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Eggs

• Zucchini

• Cherry tomatoes

• Red or yellow bell pepper

• Red onion

• Fresh spinach leaves

• Garlic cloves

• Goat cheese (soft, log style)

• Extra-virgin olive oil

• Fresh basil (for garnish)

• Fine sea salt

• Freshly ground black pepper

directions

1. Heat the oven to 375 °F / 190 °C.

2. Prepare the vegetables: slice zucchini into half-moons, halve the cherry tomatoes, dice the bell pepper, thinly slice the onion, mince the garlic, and roughly chop the spinach.

3. Sauté: Warm olive oil in an oven-safe 10-inch skillet over medium heat. Add onion and garlic; cook 2 minutes until fragrant. Stir in zucchini and bell pepper; cook 3 minutes more. Fold in tomatoes and spinach; cook just until the spinach wilts.

4. Whisk the eggs: In a bowl, whisk eggs with salt and pepper. Pour evenly over the vegetables.

5. Add cheese: Crumble goat cheese over the surface, pressing lightly so some pieces sink.

6. Bake: Transfer the skillet to the oven and bake 15–20 minutes, until the center is just set and the top is lightly golden.

7. Finish & serve: Let stand 5 minutes, garnish with torn basil, slice, and serve warm or at room temperature.

Servings and timing

• Servings: 4–6

• Active preparation: 10 minutes

• Oven time: 15–20 minutes

• Total time: 30–35 minutes

Variations

• Cheese change-up: Substitute feta, crumbled queso fresco, or shredded aged cheddar.

• Different greens: Swap spinach for kale, Swiss chard, or arugula.

• Add protein: Stir in crisp bacon bits, diced cooked ham, or smoked salmon before baking.

• Spice it up: Sprinkle red-pepper flakes or a pinch of smoked paprika for gentle heat.

storage/reheating

• Refrigerate: Cool completely, then store slices in an airtight container up to 3 days.

• Freeze: Wrap individual portions tightly; freeze up to 2 months. Thaw overnight in the refrigerator.

• Reheat: Warm in a 350 °F / 175 °C oven for 8–10 minutes or microwave on medium power in 30-second bursts until heated through.

FAQs

How can I tell when the frittata is fully cooked?

The center should be set and no longer jiggle when the skillet is gently shaken; a knife inserted near the middle should emerge clean.

Can I use a baking dish instead of a skillet?

Yes. Sauté the vegetables in any pan, transfer them to a lightly greased 9-inch pie dish or equivalent, add eggs and cheese, then bake as directed.

What size eggs should I use?

Large eggs (about 50 g each without shell) are standard for this recipe and most baking formulas.

Is goat cheese essential?

No. The recipe works with any easy-melting or crumbly cheese you enjoy; simply maintain the same weight.

Can I make this dairy-free?

Replace goat cheese with a plant-based cheese alternative or omit it; the texture will remain tender due to the eggs.

Will the vegetables release too much water?

Pre-sautéing drives off excess moisture, preventing a watery frittata and concentrating flavor.

How do I prevent sticking if I lack a non-stick skillet?

Use a well-seasoned cast-iron pan or coat a stainless-steel skillet generously with oil before adding the egg mixture.

Can I double the recipe?

Yes—use a 12-inch oven-safe skillet (or a 9 × 13-inch baking dish) and extend baking time by 5–7 minutes, checking for doneness.

Is it safe to serve at room temperature?

Once cooked, the frittata may sit at room temperature for up to 2 hours. Refrigerate promptly afterward.

What sides pair well with this dish?

A crisp green salad, roasted potatoes, or fresh fruit complement the frittata without overpowering its delicate flavors.

Conclusion

A Summer Veggie and Goat Cheese Frittata effortlessly captures the essence of the season, marrying bright produce with velvety eggs and tangy cheese. Whether served for brunch with friends or packed for a picnic, its simplicity, versatility, and vibrant taste make it a recipe worth revisiting all summer long

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